These aren't just cookies, they're a movement. I've honestly never heard more hype about a cookie than I did about these, and unlike most hyped-up things, these delivered. Two different coworkers (and countless Instagram friends) made these within a week, and after eating several crumbly, buttery, utterly perfect ones that my editor made, I had to try making them on my own. The ingredients are pretty simple — eggs, flour, butter, etc. — except for the turbinado sugar, which is essential for the crunchy edges. Making the actual cookies is not that hard, either. You basically dump things in a stand mixer, roll the dough into a log, refrigerate it for two hours (I know it sounds extra, but it's worth it), and then slice it into quarter-inch rounds before baking. That's it!
The key, though, is to take time to make sure everything is done properly. The first time I made these, I didn't mix the dough long enough, and I didn't properly refrigerate it, which resulted in crumbly dough that just refused to be sliced or formed into cookies (what I did manage to bake was still delicious, a testament to the greatness of this recipe). The second time, I righted those wrongs — really carefully dicing the butter, wrapping the dough in plastic wrap before putting in the fridge, and slicing the cookies into evenly-sized pieces made a huge difference.
And honestly? If you have the time and a little bit of patience, these cookies might change your life. I was never looking for a chocolate chip cookie replacement, but now, I have one. These are just so luxe and delicious and satisfying, and it's so hard to stop at just one. The flaky salt that goes on top balances the rich chocolate chunks so well, the dense, buttery shortbread is nothing short of heaven, and the crunchy edges border on sublime. I brought these to friends and family after making them, and I know they weren't just being nice when they said they were amazing. And as I said, they're a ~thing~. Almost everyone who tried them said, "Oh, I've heard about this cookie!" Its reputation precedes it, and its flavor lasts a long time after the last crumbs are licked off the plate. — Terri Pous
Get the recipe here, or buy Alison Roman's Dining In cookbook here.